Chilli rawit grows to a size of 2–3 cm and is a relatively sharp pepper (reaching a hotness of 100,000–225,000 Scoville units). The color range of peppers is from green to orange and red, their surface is smooth. They were originally cultivated in Central and South America, from where they were spread by the Spanish and Portuguese to their colonies in Asia and Africa.

Peppers are very popular for the preparation of various cold and hot sauces, pastes and seasonings. Sambal paste made from chili peppers, garlic, onion, shallots, salt, vinegar and sugar is known – it is often used in Indonesia, Malaysia, Sri Lanka and South Africa. It is used as a seasoning, dip or dressing.

Another popular paste is the so-called Harissa. Harissa, which is a mixture of chili peppers and garlic, typical of North Africa, especially Morocco, Tunisia and Algeria. Occasionally, other ingredients are also added – coriander, olive oil, tomato apples, cumin and others. It is most often used to flavor dishes.

A combination of chili peppers and coriander is common, which perfectly complements and “matches” their taste and expressiveness.

Chili peppers should never be consumed whole – they could even cause serious damage to the digestive tract!

Red types of chili peppers are rich in vitamin C and carotene, some B vitamins, potassium, magnesium and iron.
Yellow and green peppers (unripe) have a significantly lower vitamin content. Chili peppers are native to the American continent, especially South America, where their cultivation and use is documented as early as 7,500 BC. After their discovery by Spanish colonizers, they very quickly spread to other tropical and subtropical parts of the world, so in addition to South and Central America, we can also find them in India, China, Japan, Vietnam and Africa. They are also widely used in the Balkans. They are used as a dish, spice and medicine. Their healing effects were described as early as the 15th century during the expeditions of Christopher Columbus.